Ontario Lamb Loin With Saskatoon Berry Chutney |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I have not made this but looks really good. Ingredients:
2 (1 1/2 lb) lamb loin chops, trimmed and tied at 1-inch intervals |
1 cup fine breadcrumbs |
1/3 cup extra virgin olive oil |
1 tablespoon fresh ginger, minced |
1 tablespoon fresh mint, minced |
2 teaspoons seasoning salt (or emeril essence) |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
saskatoonberry chutney |
2 tablespoons vegetable oil |
1 cup onion, chopped |
1/2 cup green bell pepper, chopped |
2 teaspoons garlic, minced |
1 jalapeno pepper, seeds and stem removed, minced |
2 teaspoons fresh ginger, minced |
1 teaspoon turmeric |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
3 cups fresh saskatoon berries, rinsed and drained (about 2 pints) |
1/4 cup brown sugar, plus |
1 tablespoon brown sugar |
1/4 cup balsamic vinegar (or apple cider vinegar) |
1/4 cup fresh mint, minced |
Directions:
1. Preheat oven to 425 degrees F.
2. In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
3. Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
4. Serve with Saskatoonberry Chutney.
5. Saskatoonberry Chutney.
6. In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
7. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
8. Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.
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